Introduction

Making your own soup at home is a good way to keep the sodium considerably lower than what you find in pre-made soups. The sodium per serving in this soup isn't negligible, but it's about half of what you'd find in most soups at the grocery store.
Making your own soup at home is a good way to keep the sodium considerably lower than what you find in pre-made soups. The sodium per serving in this soup isn't negligible, but it's about half of what you'd find in most soups at the grocery store.

**The sundried tomatoes in this recipe were NOT packaged in oil, they were packaged dry. If you do use oil-packed tomatoes, make sure to adjust the nutrition facts accordingly.

Directions

I have one of those blend and cook soupmakers so I used it for this recipe. If you have one, just throw all of the ingredients into the blender jar, set on high for 9 minutes to bring to a boil, then on medium for 30 minutes. Once the time runs out, blend it up!

For those using a pot on the stove:

1. Put all ingredients into large pot. Stir to mix, then put on the cover.

2. Bring the mixture to a boil on high heat.

3. Turn the temperature down (medium or medium-high depending on your stove) and cook for 30 minutes.

4. After this time, check to see if the vegetables are tender. If yes, continue to the next step; if not, give them a few more minutes, then check again.

5. CAREFULLY pour the soup into a blender. Don't put the lid on yet. Give the soup time to cool down before you blend it or you'll have a hot, soupy explosion all over your kitchen.

6. Once the soup has cooled, put on the blender lid and start at a low speed, gradually raising to a higher speed and then blend until smooth.